Saturday, May 28, 2011

POTATO SALAD

POTATO SALAD
SERVES 4–6

2 lb. small Yukon Gold potatoes, peeled and quartered
2 ribs celery, minced
½ medium red onion, minced
½ cup mayonnaise
2 tbsp. dill pickle relish
2 tbsp. finely chopped parsley
1 tbsp. yellow mustard
1 tsp. kosher salt
Freshly ground black pepper, to taste
2 hard-boiled eggs, chopped

Put potatoes in a 6-qt. pot and cover with salted water by 1″. Bring to a boil over high heat; cook until just tender, about 12 minutes. Drain and transfer to a large bowl along with celery and onions. In a small bowl, whisk together mayonnaise, relish, parsley, mustard, salt, and pepper; add to potatoes along with eggs and toss. Chill.



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4 comments :

Francine Gardner said...

That sounds just wonderful...What am i to do? i embarked on this caveman diet and potatoes are on a NONO list. They are my favorite comfort food though

Carla@DesignintheWoods said...

Perfect for the long weekend with some BBQ!

carolyn bradford said...

This looks delicious! Maybe they will have some at the beach club today!

eclecticrevisited said...

one of my favorite summer dishes...
looks great!

maureen

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